PANDO recipe

PANDO

Rancho Dominguez, United States
완벽한 사워도우

혼합물

88%
1%
11%
액체(리퀴드) 밀가루 기타
PANDO

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

Working for Puratos and hearing the stories from the best intreged me

특징

Great volume, golden brown, heavy fish eyes, slight nutty flavor , crunchy , chewy , everytime !!!

맛과 풍미

PANDO jar shot

레시피

시작하는 원료

  • 175g Starter
  • 875g Bread flour
  • 25g Wheat flour
  • 600g Water
  • 20g Salt
  • 60g Honey

먹이재료

  • 35g Starter
  • 70g Bread flour
  • 70g Water
1
35 Grams Starter " Pando" 70 Grams Bread Flour 70 Grams Water
35g Starter 70g Bread flour 70g Water

작업방식

1
Add flour , water and combine rest 1 hour Add Starter combine rest .25 Hours Add Salt powder combine Fold 2 hours on 30 minute intervals Rest .50 hours Pre Round rest 5 minutes Final Round Refrigerate 24 Hours Score 500 Degres 20 minutes covered Cast Iron Skillet 400 Degrees 10 Minutes uncovered 400 Degrees turn and final 10 minutes until Artisan golden
175g Starter 875g Bread flour 25g Wheat flour 600g Water 20g Salt 60g Honey

Preserve your sourdough for the future

Create your own Explore sourdough library

의견